Apple-Cinnamon Bundt Cake

  • LisaGK Posted: 11/22/11
    Worthy of a Special Occasion

    This cake turned out really well. I made two changes: Instead of milk, I used apple cider as the liquid. The texture was moist and but not too dense. And I didn't have Granny Smith apples -- I used Gala apples instead, but it didn't seem to matter too much. In fact, I could have used a bit more of the apple mixture -- I didn't have enough to do two layers. Next time I'll aim for at least two cups of chopped apples.

  • Meyerlistic Posted: 10/22/11
    Worthy of a Special Occasion

    While easy to make, the layering process of apples, walnuts and batter gives this simple bundt cake the taste and appearance that it came from a specialty bake shop. In place of Granny Smith apples, we substituted Honeycrisp apples. Recipe calls for "9 oz all-purpose flour (about 2 cups)" - we used 9 oz, not "about 2 cups" and as a result the cake was moist and delicious.

  • lcm073 Posted: 11/18/11
    Worthy of a Special Occasion

    30 minutes??? Bake time is considerably higher. Don't trust the toothpick trick either.

  • Livinginaz Posted: 12/02/11
    Worthy of a Special Occasion

    Sounded and looked better then it tasted. Disappointed. Took longer to bake, was a bit dry as a result. I too, found that the apples took longer to cook. I feel this cake has promise though. So I will try all of the suggestions made by others; extra apples, cinnamon in the cake mix and cider instead of milk.

  • tinkermom Posted: 11/13/11
    Worthy of a Special Occasion

    This turned out great and was pronounced Thanksgiving-worthy by my chef husband! I may add some cinnamon to the cake batter next time, but it was delicious as is!

  • Billie Posted: 12/16/11
    Worthy of a Special Occasion

    I am in the process of baking the cake for a second round in the oven. I made this exactly the way it calls for and baked for 30 minutes. Toothpick was clean, pulled it out and it rested for 15 minutes. The top was a dark golden brown color so I figured it was done. When I flipped it onto the cooling rack the top (bottom of bundt pan) was completely RAW! I was able to flip it back into the cake pan and it's in the oven for the second time. I just pulled it out after another 15 minutes and it was still rawish. I put it in for another 10. We will see what happens but this is for my daughters birthday tonight. ARGH!

  • MShuham Posted: 11/21/11
    Worthy of a Special Occasion

    This is a tasty bundt cake that verges on the taste of a coffee cake. I made it for a game night at a friend's house and everyone loved it! I had to cook the apples for 25 minutes before most of the liquid had evaporated. I had to bake the cake for about 34 minutes but decided that was enough as I did not want to dry out the cake. I will definitely make this again and may add some cinnamon to the cake batter for a little extra oopmh.

  • TCUnurse Posted: 05/13/13
    Worthy of a Special Occasion

    Super moist cake and good option for a "light" dessert - takes some time to put together and longer than the 30 minutes to cook in the oven. Topped with whipped cream

  • Tomtes Posted: 09/29/12
    Worthy of a Special Occasion

    This was just OK. We didn't even finish it - had to toss half of it after a couple days as it just wasn't that good. I can't name any one thing that made it bad, there are just much better apple cake recipes out there.

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